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Add list of table and list of figures (#178)

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* Add bibliography to the ToC

* Add a list of tables at the end of the document

It needed shorter description that would fit.

* Add list of figures

* Add table of figures

* Fix a typo in short figure description

* Increase numwidth in list of figures

Prevents over-run of figure number and text
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64
book/baking/baking.tex
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@@ -5,8 +5,8 @@ dough has gone through the bulk fermentation and proofing stage.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{figures/fig-baking-process.tex} \input{figures/fig-baking-process.tex}
\caption{A schematic visualization of the baking process using different \caption[Different steaming methods]{A schematic visualization of the baking
sources of steam in a home oven.}% process using different sources of steam in a home oven.}%
\label{fig:baking-process} \label{fig:baking-process}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -25,7 +25,8 @@ extensible and can be stretched.
\begin{table}[htp!] \begin{table}[htp!]
\begin{center} \begin{center}
\input{tables/table-baking-process-stages.tex} \input{tables/table-baking-process-stages.tex}
\caption{The different stages that your dough undergoes during the baking process.} \caption[Stages of dough during backing]{The different stages that
your dough undergoes during the baking process.}
\end{center} \end{center}
\end{table} \end{table}
@@ -63,11 +64,12 @@ influence which sourness level you would like to achieve.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-experiment-temperatures.png} \includegraphics[width=\textwidth]{baking-experiment-temperatures.png}
\caption{This chart shows how surface temperatures change using \caption[Surface temperature for different steaming methods]{This
different steaming methods. In this case I~used a Dutch oven and an apple as chart shows how surface temperatures change using different steaming
dough replacement. All the apples were coming from the fridge. The temperature methods. In this case I~used a Dutch oven and an apple as dough
was measured using a barbecue thermometer. replacement. All the apples were coming from the fridge. The temperature
The more steam, the faster the surface temperature increases.} was measured using a barbecue thermometer. The more steam, the faster
the surface temperature increases.}
\end{figure} \end{figure}
It would be a very interesting experiment to bake a bread at different exact It would be a very interesting experiment to bake a bread at different exact
@@ -118,8 +120,8 @@ the whole dough upwards.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-process-steam.jpg} \includegraphics[width=\textwidth]{baking-process-steam.jpg}
\caption{How steam builds in your oven using the later described \caption[Steam building with inverted tray]{How steam builds in your oven
inverted tray method.} using the later described inverted tray method.}
\end{figure} \end{figure}
Normally, under high heat a crust would form. Just like Normally, under high heat a crust would form. Just like
@@ -146,8 +148,8 @@ that it holds the dough's structure. It has a very interesting consistency.}.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-process-stage-2.jpg} \includegraphics[width=\textwidth]{baking-process-stage-2.jpg}
\caption{The second stage of the bake is done without steam to build \caption[Baking step~2, without steam]{The second stage of the bake is done
a thicker, darker crust.} without steam to build a thicker, darker crust.}
\end{figure} \end{figure}
When not steaming enough, you will notice that the scoring When not steaming enough, you will notice that the scoring
@@ -170,31 +172,33 @@ way.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{baking-too-hot} \includegraphics[width=\textwidth]{baking-too-hot}
\caption{A submission by Karomizu showing a bread that has been baked \caption[Bread baked too hot]{A submission by Karomizu showing a bread that
at too high a temperature or with too little steam. Note the large has been baked at too high a temperature or with too little steam. Note
pockets of air towards the crust. They are a typical indicator.} the large pockets of air towards the crust. They are a typical
indicator.}
\end{figure} \end{figure}
\section{Dutch ovens} \section{Dutch ovens}
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{dutch-oven-example} \includegraphics[width=\textwidth]{dutch-oven-example}
\caption{An example of a dutch oven. Some are also made out \caption[Picture of dutch oven]{An example of a dutch oven. Some are also
of enameled cast iron, others are made out of clay and some feature a glass lid. made out of enameled cast iron, others are made out of clay and some
They all work similarly by entrapping some of the steam created feature a glass lid. They all work similarly by entrapping some of the
during the baking process. The steamy environment allows the bread steam created during the baking process. The steamy environment allows
to rise further and thus have more oven spring and feature a fluffier the bread to rise further and thus have more oven spring and feature a
crumb.}% fluffier crumb.}%
\end{figure} \end{figure}
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{figures/fig-dutch-oven-process.tex} \input{figures/fig-dutch-oven-process.tex}
\caption{A visualization of the baking process using a dutch oven (DO). The dough \caption[Baking process with a dutch oven]{A visualization of the baking
is steamed for the first half of the bake and then baked without cover for process using a dutch oven (DO). The dough is steamed for the first half
the second half of the bake. The desired darkness and thickness of the crust depends of the bake and then baked without cover for the second half of the
on your personal preference. Some bakers prefer bake. The desired darkness and thickness of the crust depends on your
a lighter crust and others a darker.}% personal preference. Some bakers prefer a lighter crust and others a
darker.}%
\label{fig:dutch-oven-process} \label{fig:dutch-oven-process}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -259,8 +263,8 @@ around your dough.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{figures/fig-inverted-tray-method.tex} \input{figures/fig-inverted-tray-method.tex}
\caption{A schematic visualization the inverted tray baking method that \caption[Inverted tray baking process]{A schematic visualization the
works great for home ovens.}% inverted tray baking method that works great for home ovens.}%
\label{fig:inverted-tray-process} \label{fig:inverted-tray-process}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -317,8 +321,8 @@ crust color. In my case this is another 15--25~minutes typically.
\begin{table}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\input{tables/table-oven-baking-overview.tex} \input{tables/table-oven-baking-overview.tex}
\caption{An overview of different oven types and their different \caption[Different oven types]{An overview of different oven types and their
baking methods.} different baking methods.}
\end{center} \end{center}
\end{table} \end{table}

9
book/basics/how-sourdough-works.tex
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@@ -6,7 +6,8 @@ learn more about the yeast and bacterial microorganisms involved.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{infographic-enzymes} \includegraphics[width=\textwidth]{infographic-enzymes}
\caption{How amylases and proteases interact with flour.}% \caption[Interaction of amylases and flour]{How amylases and proteases
interact with flour.}%
\label{infographic-enzymes} \label{infographic-enzymes}
\end{figure} \end{figure}
@@ -217,7 +218,8 @@ one interesting exception, skip ahead to the end of this section.}
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\includegraphics[width=1.0\textwidth]{saccharomyces-cerevisiae-microscope} \includegraphics[width=1.0\textwidth]{saccharomyces-cerevisiae-microscope}
\caption{Saccharomyces cerevisiae: Brewer's yeast under the microscope.}% \caption[Brewer's yeast]{Saccharomyces cerevisiae: Brewer's yeast under the
microscope.}%
\label{saccharomyces-cerevisiae-microscope} \label{saccharomyces-cerevisiae-microscope}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -334,7 +336,8 @@ breads~\cite{shelflife+acidity}.
\begin{figure} \begin{figure}
\includegraphics[width=1.0\textwidth]{bacteria-microscope} \includegraphics[width=1.0\textwidth]{bacteria-microscope}
\caption{Fructilactobacillus Sanfranciscensis under the microscope.}% \caption[Bacteria under the microscope]{Fructilactobacillus Sanfranciscensis
under the microscope.}%
\label{lactobacillus-franciscensis-microscope} \label{lactobacillus-franciscensis-microscope}
\end{figure} \end{figure}

7
book/book.tex
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@@ -1,4 +1,5 @@
\documentclass[a4paper, twoside, 12pt, parskip=half]{scrbook} \documentclass[a4paper, twoside, 12pt, parskip=half, bibliography=totoc,%
listof=totoc]{scrbook}
% General packages % General packages
\usepackage{sourdough} \usepackage{sourdough}
@@ -64,7 +65,9 @@
\chapter{Troubleshooting} \chapter{Troubleshooting}
\input{troubleshooting/misc} \input{troubleshooting/misc}
\backmatter
\printbibliography \printbibliography
\listoftables
\listoffigures
\end{document} \end{document}

64
book/bread-types/bread-types.tex
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@@ -10,8 +10,8 @@ be exactly the type of bread you should consider.
\begin{table}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\input{tables/table-overview-bread-types.tex} \input{tables/table-overview-bread-types.tex}
\caption{An overview of different bread types and their respective \caption[Different bread types]{An overview of different bread types
complexity.}% and their respective complexity.}%
\label{tab:bread-types-comparison} \label{tab:bread-types-comparison}
\end{center} \end{center}
\end{table} \end{table}
@@ -23,10 +23,10 @@ To make a flatbread no oven is required; all you need is a stove.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-stove} \includegraphics[width=\textwidth]{sourdough-stove}
\caption{An einkorn flatbread made directly over fire. This \caption[Einkorn done on open fire]{An einkorn flatbread made directly over
is part of a video where I~was trying to reproduce sourdough fire. This is part of a video where I~was trying to reproduce sourdough
recipes of our ancestors. I~called the recipe ``cave bread''. Some viewers recipes of our ancestors. I~called the recipe ``cave bread''. Some
pointed out that probably not all our ancestors lived in caves.} viewers pointed out that probably not all our ancestors lived in caves.}
\end{figure} \end{figure}
This type of bread is super simple to make as you can skip This type of bread is super simple to make as you can skip
@@ -57,8 +57,9 @@ an oven.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg} \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
\caption{A freestanding bread and a wheat loaf pan bread. Both of them \caption[Freestanding bread and pan bread]{A freestanding bread and a wheat
received a small incision before baking which helps to control how they open up.}% loaf pan bread. Both of them received a small incision before baking
which helps to control how they open up.}%
\label{fig:free-standing-loaf-pan} \label{fig:free-standing-loaf-pan}
\end{figure} \end{figure}
@@ -128,9 +129,9 @@ and tools are required.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg} \includegraphics[width=1.0\textwidth]{free-standing-loaf.jpg}
\caption{A freestanding sourdough bread. Note the incision known as an \caption[Freestanding sourdough bread]{A freestanding sourdough bread. Note
\emph{ear} and the oven spring clearly the incision known as an \emph{ear} and the oven spring clearly
distinguish this type of bread from flatbread and loaf pan bread.} distinguish this type of bread from flatbread and loaf pan bread.}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -168,8 +169,9 @@ any flour, including gluten-free options.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{figures/fig-process-flat-bread.tex} \input{figures/fig-process-flat-bread.tex}
\caption{The process of making a flatbread is very simple, requiring very little effort. This \caption[Flat bread process]{The process of making a flatbread is very
type of bread is especially handy for busy bakers.}% simple, requiring very little effort. This type of bread is especially
handy for busy bakers.}%
\label{fig:flat-bread-process} \label{fig:flat-bread-process}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -186,11 +188,12 @@ between two options:
\begin{table}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\input{tables/table-flat-bread-pancake-recipe.tex} \input{tables/table-flat-bread-pancake-recipe.tex}
\caption{\label{tab:flat-bread-ingredients}flatbread or pancake recipe \caption[Flatbread recipe]{Flatbread or pancake recipe for 1 person.
for 1 person. Multiply the ingredients to increase portion size. Multiply the ingredients to increase portion size. Refer to the
Refer to the Section~\ref{section:bakers-math} Section~\ref{section:bakers-math}
``\nameref{section:bakers-math}'' to learn how to understand and ``\nameref{section:bakers-math}'' to learn how to understand and
use the percentages properly.} use the percentages properly.}%
\label{tab:flat-bread-ingredients}
\end{center} \end{center}
\end{table} \end{table}
@@ -204,10 +207,10 @@ using warm water.
\begin{figure}[htb!] \begin{figure}[htb!]
\begin{center} \begin{center}
\includegraphics[width=1.0\textwidth]{flat-bread-wheat} \includegraphics[width=1.0\textwidth]{flat-bread-wheat}
\caption{A flatbread made with purely wheat flour. The dough is drier \caption[Wheat flatbread]{A flatbread made with purely wheat flour. The
at around \qty{60}{\percent} hydration. The drier dough is a little harder dough is drier at around \qty{60}{\percent} hydration. The drier dough
to mix. As wheat contains more gluten, the dough puffs up during is a little harder to mix. As wheat contains more gluten, the dough
the baking process.} puffs up during the baking process.}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -233,8 +236,9 @@ it is ready.
\begin{figure}[htb!] \begin{figure}[htb!]
\begin{center} \begin{center}
\includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread} \includegraphics[width=1.0\textwidth]{ethiopian-woman-checking-bread}
\caption{An Ethiopian woman baking an \emph{injera} made using teff flour. \caption[Ethiopian \emph{injera}]{An Ethiopian woman baking an \emph{injera}
The image has been provided by Charliefleurene via Wikipedia.} made using teff flour. The image has been provided by Charliefleurene
via Wikipedia.}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -267,9 +271,9 @@ state of my doughs.
\begin{figure}[htb!] \begin{figure}[htb!]
\begin{center} \begin{center}
\includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg} \includegraphics[width=1.0\textwidth]{injera-pancake-texture.jpg}
\caption{A sourdough pancake made with teff flour. The pockets come from \caption[Teff sourdough pancake]{A sourdough pancake made with teff flour.
evaporated water and \ch{CO2} created by the microbes. The pockets come from evaporated water and \ch{CO2} created by the
The image has been provided by Lukasz Nowak via Wikipedia.} microbes. The image has been provided by Lukasz Nowak via Wikipedia.}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -305,10 +309,10 @@ like.
\begin{figure}[htb!] \begin{figure}[htb!]
\begin{center} \begin{center}
\includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg} \includegraphics[width=1.0\textwidth]{einkorn-crumb.jpg}
\caption{The crumb of a flatbread made with einkorn as flour. Einkorn \caption[Einkorn crum]{The crumb of a flatbread made with einkorn as flour.
is very low in gluten and thus does not trap as much \ch{CO2} as a wheat based Einkorn is very low in gluten and thus does not trap as much \ch{CO2} as
dough. To make the dough fluffier use more water or consider adding a wheat based dough. To make the dough fluffier use more water or
more wheat to the mix of your dough.} consider adding more wheat to the mix of your dough.}
\end{center} \end{center}
\end{figure} \end{figure}

17
book/flour-types/flour-types.tex
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@@ -15,8 +15,8 @@ type of flour.
\begin{table}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\input{tables/table-flour-types.tex} \input{tables/table-flour-types.tex}
\caption{A comparison of how different types of wheat flour are \caption[Labelling of wheat flour]{A comparison of how different types
labelled in different countries.}% of wheat flour are labelled in different countries.}%
\label{tab:flour-types-comparison} \label{tab:flour-types-comparison}
\end{center} \end{center}
\end{table} \end{table}
@@ -32,8 +32,8 @@ value, the heartier the taste is going to be.
\begin{figure}[htb!] \begin{figure}[htb!]
\includegraphics[width=\textwidth]{wheat-kernel-overview} \includegraphics[width=\textwidth]{wheat-kernel-overview}
\caption{An overview of a wheat kernel together with its \caption[Content of a wheat kernel]{An overview of a wheat kernel together
content~\cite{wheat+kernel}.}% with its content~\cite{wheat+kernel}.}%
\label{fig:wheat-kernel-overview} \label{fig:wheat-kernel-overview}
\end{figure} \end{figure}
@@ -54,8 +54,8 @@ degradation, removing a huge headache from the equation.
\begin{table}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\input{tables/table-grains-bread-making-process.tex} \input{tables/table-grains-bread-making-process.tex}
\caption{An overview of different grain types and the steps involved \caption[Different types of grain]{An overview of different grain
in the respective bread making process.} types and the steps involved in the respective bread making process.}
\end{center} \end{center}
\end{table} \end{table}
@@ -108,8 +108,9 @@ your dough with more flavor.
\begin{table}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\input{tables/table-overview-w-values.tex} \input{tables/table-overview-w-values.tex}
\caption{An overview of different levels of W values and the \caption[Fermentation time versus W-value]{An overview of different
respective hydrations and fermentation times.}% levels of W-values and the respective hydrations and fermentation
times.}%
\label{tab:w-value} \label{tab:w-value}
\end{center} \end{center}
\end{table} \end{table}

3
book/history/sourdough-history.tex
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@@ -6,7 +6,8 @@ bread had already been made in \num{12000}~BC in ancient Jordan~\cite{jordan+bre
\begin{figure}[ht] \begin{figure}[ht]
\includegraphics[width=\textwidth]{einkorn-crumb} \includegraphics[width=\textwidth]{einkorn-crumb}
\caption{An ancient Einkorn flatbread. Note the dense crumb structure.}% \caption[Ancient Einkorn flatbread]{An ancient Einkorn flatbread. Note the
dense crumb structure.}%
\label{einkorn-crumb} \label{einkorn-crumb}
\end{figure} \end{figure}

28
book/non-wheat-sourdough/non-wheat-sourdough.tex
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@@ -1,8 +1,8 @@
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{final-bread} \includegraphics[width=\textwidth]{final-bread}
\caption{A sourdough rye bread made using a loaf pan. The \caption[Sourdough rye bread]{A sourdough rye bread made using a loaf pan.
rye bread is not scored. The crust typically cracks The rye bread is not scored. The crust typically cracks open during
open during baking.}% baking.}%
\label{fig:non-wheat-final-bread} \label{fig:non-wheat-final-bread}
\end{figure} \end{figure}
@@ -29,9 +29,10 @@ crumb compared to wheat.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{figures/fig-non-wheat-process.tex} \input{figures/fig-non-wheat-process.tex}
\caption{A visualization of the process to make non-wheat sourdough bread. \caption[Process for non-wheat sourdough bread]{A visualization of the
The process is much simpler than making wheat sourdough bread. There is process to make non-wheat sourdough bread. The process is much simpler
no gluten development. The ingredients are simply mixed together.}% than making wheat sourdough bread. There is no gluten development. The
ingredients are simply mixed together.}%
\label{fig:non-wheat-sourdough} \label{fig:non-wheat-sourdough}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -59,9 +60,9 @@ to around \qty{60}{\percent}.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{ingredients} \includegraphics[width=\textwidth]{ingredients}
\caption{For non-wheat dough the ingredients are mixed together. There is no need \caption[Non-wheat dough]{For non-wheat dough the ingredients are mixed
to develop any dough strength. This simplifies the whole bread-making together. There is no need to develop any dough strength. This
process.}% simplifies the whole bread-making process.}%
\label{fig:non-wheat-ingredients} \label{fig:non-wheat-ingredients}
\end{figure} \end{figure}
@@ -74,9 +75,10 @@ add the other ingredients.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{sticky-hands} \includegraphics[width=\textwidth]{sticky-hands}
\caption{Rye flour has a sugar molecule known as pentosan. These pentosans prevent \caption[Sticky rye dough]{Rye flour has a sugar molecule known as pentosan.
the rye flour from building gluten bonds. As a result the dough never features an These pentosans prevent the rye flour from building gluten bonds. As a
open crumb and is always very sticky when hand mixing.}% result the dough never features an open crumb and is always very sticky
when hand mixing.}%
\label{fig:non-wheat-sticky-hands} \label{fig:non-wheat-sticky-hands}
\end{figure} \end{figure}
@@ -111,7 +113,7 @@ needed into your greased loaf pan.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{crumb} \includegraphics[width=\textwidth]{crumb}
\caption{The crumb structure of rye bread. By making a wetter \caption[Rye bread]{The crumb structure of rye bread. By making a wetter
dough, more water evaporates during the baking and thus the dough, more water evaporates during the baking and thus the
crumb tends to be a bit more open. Generally, rye crumb tends to be a bit more open. Generally, rye
bread is never as fluffy as wheat sourdough bread. The crust bread is never as fluffy as wheat sourdough bread. The crust

72
book/sourdough-starter/sourdough-starter-types.tex
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@@ -5,9 +5,10 @@ traits.
\begin{table}[htp!] \begin{table}[htp!]
\begin{center} \begin{center}
\input{tables/table-starter-types.tex} \input{tables/table-starter-types.tex}
\caption{A comparison of different sourdough starter types and their \caption[Different types of sourdough]{A comparison of different
respective properties. The only difference is the level of water (hydration) sourdough starter types and their respective properties. The only
that is used when feeding the starter.}% difference is the level of water (hydration) that is used when
feeding the starter.}%
\label{tab:starter-types-comparison} \label{tab:starter-types-comparison}
\end{center} \end{center}
\end{table} \end{table}
@@ -28,10 +29,11 @@ starter has half the water as flour.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter-types} \includegraphics[width=\textwidth]{sourdough-starter-types}
\caption{Three~different starter types next to each other. Note how the \caption[Liquid, regular and stiff starter]{Three~different starter types
liquid starter is submerged in water. It has a hydration of~\qty{500}{\percent} next to each other. Note how the liquid starter is submerged in water.
or more. The regular starter has a hydration of around It has a hydration of~\qty{500}{\percent} or more. The regular starter
\qty{100}{\percent}, the stiff starter around \qtyrange{50}{60}{\percent}.}% has a hydration of around \qty{100}{\percent}, the stiff starter around
\qtyrange{50}{60}{\percent}.}%
\label{fig:starter-types} \label{fig:starter-types}
\end{figure} \end{figure}
@@ -74,8 +76,8 @@ a longer fermentation before most gluten is broken down.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter.jpg} \includegraphics[width=\textwidth]{sourdough-starter.jpg}
\caption{A regular sourdough starter at \qty{100}{\percent} hydration fed with rye \caption[Regular starter]{A regular sourdough starter at \qty{100}{\percent}
flour.}% hydration fed with rye flour.}%
\label{fig:regular-sourdough-starter} \label{fig:regular-sourdough-starter}
\end{figure} \end{figure}
@@ -109,10 +111,10 @@ starter's flavor by changing the type to a liquid starter.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\includegraphics[width=0.5\textwidth]{sourdough-starter-liquid.jpg} \includegraphics[width=0.5\textwidth]{sourdough-starter-liquid.jpg}
\caption{A liquid sourdough starter features a high level of water. The high \caption[Liquid starter]{A liquid sourdough starter features a high level of
water amount boosts lactic acid producing bacteria. After a while the liquid water. The high water amount boosts lactic acid producing bacteria.
and flour start to separate. Bubbles on the side of the flour After a while the liquid and flour start to separate. Bubbles on the
indicate that the starter is ready to be used.}% side of the flour indicate that the starter is ready to be used.}%
\label{fig:liquid-sourdough-starter} \label{fig:liquid-sourdough-starter}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -121,12 +123,14 @@ starter's flavor by changing the type to a liquid starter.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{figures/fig-liquid-starter-conversion.tex} \input{figures/fig-liquid-starter-conversion.tex}
\caption{The process to convert your regular or stiff starter into a liquid starter. The whole \caption[Converting to a liquid starter]{The process to convert your regular
process takes around 3 days. The longer you maintain your starter at the or stiff starter into a liquid starter. The whole process takes around 3
suggested hydration level, the more adapted your microorganisms become. It is recommended days. The longer you maintain your starter at the suggested hydration
to keep a backup of your original starter as the liquid environment will select level, the more adapted your microorganisms become. It is recommended to
anaerobic microorganisms. This boosts bacteria that create lactic acid rather keep a backup of your original starter as the liquid environment will
than acetic acid. The resulting acidity will be perceived as milder.}% select anaerobic microorganisms. This boosts bacteria that create lactic
acid rather than acetic acid. The resulting acidity will be perceived as
milder.}%
\label{fig:liquid-starter-conversion} \label{fig:liquid-starter-conversion}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -184,9 +188,9 @@ times to make lacto-fermented hot sauces.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter-stiff.jpg} \includegraphics[width=\textwidth]{sourdough-starter-stiff.jpg}
\caption{A stiff sourdough starter that I~used to make a Stollen dough for Christmas. Note \caption[Stiff starter upside-down]{A stiff sourdough starter that I~used to
the bubbles on the edge of the container. The dough does not fall out of the make a Stollen dough for Christmas. Note the bubbles on the edge of the
jar.}% container. The dough does not fall out of the jar.}%
\label{fig:stiff-sourdough-starter} \label{fig:stiff-sourdough-starter}
\end{figure} \end{figure}
@@ -207,21 +211,23 @@ for a visual example of the starter's required hydration level.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{stiff-starter-dry-check.jpg} \includegraphics[width=\textwidth]{stiff-starter-dry-check.jpg}
\caption{An image showing you a stiff starter that is too dry and one that is perfectly hydrated. \caption[Too dry and perfectly hydrated stiff starter]{An image showing you a
The starter shouldn't contain chunks of flour and slightly stick to your counter top. The stiff starter that is too dry and one that is perfectly hydrated. The
starter in the picture is made with whole wheat flour.}% starter shouldn't contain chunks of flour and slightly stick to your
counter top. The starter in the picture is made with whole wheat flour.}%
\label{fig:stiff-starter-dry-check} \label{fig:stiff-starter-dry-check}
\end{figure} \end{figure}
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{figures/fig-stiff-starter-conversion.tex} \input{figures/fig-stiff-starter-conversion.tex}
\caption{The process to convert your regular starter into a stiff starter. The whole \caption[Converting to a stiff starter]{The process to convert your regular
process takes around 3 days. The longer you maintain your starter at the starter into a stiff starter. The whole process takes around 3 days. The
suggested hydration level, the more adapted your microorganisms become. The longer you maintain your starter at the suggested hydration level, the
stiff starter boosts the yeast activity of your sourdough starter. more adapted your microorganisms become. The stiff starter boosts the
The guide uses a \qty{50}{\percent} hydration level for the starter. If the dough is too stiff yeast activity of your sourdough starter. The guide uses a
consider increasing this to \qty{60}{\percent}.}% \qty{50}{\percent} hydration level for the starter. If the dough is too
stiff consider increasing this to \qty{60}{\percent}.}%
\label{fig:stiff-starter-conversion} \label{fig:stiff-starter-conversion}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -245,8 +251,8 @@ production.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{stollen} \includegraphics[width=\textwidth]{stollen}
\caption{A German Christmas stollen made with a stiff starter instead of \caption[Christmas \emph{Stollen}]{A German Christmas \emph{Stollen} made
yeast.}% with a stiff starter instead of yeast.}%
\label{fig:stollen} \label{fig:stollen}
\end{figure} \end{figure}

50
book/sourdough-starter/sourdough-starter.tex
View File

@@ -36,7 +36,8 @@ math and then adjust it for the \qty{1.4}{\kg} flour quantity.
\begin{table}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\input{tables/table-bakers-math-example.tex} \input{tables/table-bakers-math-example.tex}
\caption{An example table demonstrating how to properly calculate using baker's math} \caption[Baker's math example]{An example table demonstrating how to
properly calculate using baker's math}
\end{center} \end{center}
\end{table} \end{table}
@@ -52,8 +53,9 @@ we have \qty{1.4}{\kg} at hand (\qty{1400}{\gram}).
\begin{table}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\input{tables/table-recipe-bakers-math.tex} \input{tables/table-recipe-bakers-math.tex}
\caption{An example recipe that uses \qty{1400}{\gram} as its baseline and \caption[Another baker's math example]{An example recipe that uses
is then calculated using baker's math.} \qty{1400}{\gram} as its baseline and is then calculated using
baker's math.}
\end{center} \end{center}
\end{table} \end{table}
@@ -82,7 +84,8 @@ are completely lost when trying to scale it up.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter.jpg} \includegraphics[width=\textwidth]{sourdough-starter.jpg}
\caption{A very active sourdough starter shown by the bubbles in the dough.}% \caption[Very active sourdough]{A very active sourdough starter shown by the
bubbles in the dough.}%
\label{fig:sourdough-starter} \label{fig:sourdough-starter}
\end{figure} \end{figure}
@@ -129,7 +132,8 @@ you still want some gas exchange to be possible.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{figures/fig-starter-process.tex} \input{figures/fig-starter-process.tex}
\caption{The process of making a sourdough starter from scratch.}% \caption[Process for starter from scratch]{The process of making a sourdough
starter from scratch.}%
\label{fig:sourdough-starter-process} \label{fig:sourdough-starter-process}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -177,14 +181,15 @@ my kitchen.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{sourdough-starter-microbial-war} \includegraphics[width=\textwidth]{sourdough-starter-microbial-war}
\caption{A simple visualization of the microbial warfare that happens during \caption[Microbial warfare during sourdough early days]{A simple
the making of a sourdough starter. The wild spores on the plant and visualization of the microbial warfare that happens during the making of
flour become activated the moment flour and water is mixed. Only the a sourdough starter. The wild spores on the plant and flour become
most adapted flour-fermenting microbes will survive. Because of unwanted activated the moment flour and water is mixed. Only the most adapted
microbial fermentation it is advised to discard the feeding-leftovers of flour-fermenting microbes will survive. Because of unwanted microbial
the first days. The surviving yeast and bacteria continuously try to fermentation it is advised to discard the feeding-leftovers of the first
outcompete each other for resources. New microbes have a hard time days. The surviving yeast and bacteria continuously try to outcompete
entering the starter and are eliminated.}% each other for resources. New microbes have a hard time entering the
starter and are eliminated.}%
\label{fig:sourdough-starter-microbial-war} \label{fig:sourdough-starter-microbial-war}
\end{figure} \end{figure}
@@ -252,9 +257,10 @@ starters.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{figures/fig-starter-readiness.tex} \input{figures/fig-starter-readiness.tex}
\caption{A flow chart showing you how to determine if your sourdough starter is ready to be used. \caption[Sourdough readiness flow chart]{A flow chart showing you how to
For checking readiness look at a size increase and take note of your starter's smell. Both are important determine if your sourdough starter is ready to be used. For checking
indicators to check for readiness.}% readiness look at a size increase and take note of your starter's smell.
Both are important indicators to check for readiness.}%
\label{fig:sourdough-starter-readiness} \label{fig:sourdough-starter-readiness}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -321,11 +327,13 @@ yeast part of your sourdough and balance the fermentation.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{figures/fig-starter-maintenance.tex} \input{figures/fig-starter-maintenance.tex}
\caption{A full flowchart showing you how to conduct proper sourdough starter maintenance. You can use a \caption[Sourdough starter maintenance flowchart]{A full flowchart showing
piece of your dough as the next starter. You can also use left-over starter and feed it again. Choose an you how to conduct proper sourdough starter maintenance. You can use a
option that works best for your own schedule. The chart assumes that you are using a starter at a \qty{100}{\percent} piece of your dough as the next starter. You can also use left-over
hydration level. Adjust the water content accordingly when you use a stiff starter and feed it again. Choose an option that works best for your own
starter.}% schedule. The chart assumes that you are using a starter at a
\qty{100}{\percent} hydration level. Adjust the water content
accordingly when you use a stiff starter.}%
\label{fig:sourdough-maintenance-process} \label{fig:sourdough-maintenance-process}
\end{center} \end{center}
\end{figure} \end{figure}

2
book/sourdough.sty
View File

@@ -12,6 +12,8 @@
\usepackage{fontspec} \usepackage{fontspec}
\usepackage{calc} \usepackage{calc}
\DeclareTOCStyleEntry[numwidth=3em]{tocline}{figure}
\renewcommand\theadfont{\bfseries} \renewcommand\theadfont{\bfseries}
\definecolor{codeblue}{RGB}{69, 161, 248} \definecolor{codeblue}{RGB}{69, 161, 248}

4
book/storing-bread/storing-bread.tex
View File

@@ -6,8 +6,8 @@ time.
\begin{table}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\input{tables/table-storing-bread-overview.tex} \input{tables/table-storing-bread-overview.tex}
\caption{A table visualizing the advantages and disadvantages \caption[Options to store bread]{A table visualizing the advantages
of different bread storing options.}% and disadvantages of different bread storing options.}%
\label{table:bread-storage} \label{table:bread-storage}
\end{center} \end{center}
\end{table} \end{table}

47
book/troubleshooting/crumb-structures.tex
View File

@@ -8,9 +8,10 @@ that you can use to debug your baking process.
\begin{figure} \begin{figure}
\includegraphics[width=\textwidth]{crumb-structures-book} \includegraphics[width=\textwidth]{crumb-structures-book}
\caption{A schematic visualization of different crumb structures and their respective causes. The \caption[Debugging your crumb structure]{A schematic visualization of
final bread's crumb is a key aspect to identify potential issues related to fermentation different crumb structures and their respective causes. The final bread's
or baking technique.}% crumb is a key aspect to identify potential issues related to
fermentation or baking technique.}%
\label{fig:crumb-structures-book} \label{fig:crumb-structures-book}
\end{figure} \end{figure}
@@ -18,8 +19,8 @@ that you can use to debug your baking process.
\begin{figure} \begin{figure}
\includegraphics[width=\textwidth]{open-crumb} \includegraphics[width=\textwidth]{open-crumb}
\caption{The bread has a somewhat open crumb with areas \caption[Perfectly fermented bread]{The bread has a somewhat open crumb
featuring a honeycomb structure.}% with areas featuring a honeycomb structure.}%
\label{fig:open-crumb} \label{fig:open-crumb}
\end{figure} \end{figure}
@@ -49,8 +50,8 @@ to achieve as open a crumb as possible.
\begin{figure} \begin{figure}
\includegraphics[width=\textwidth]{honeycomb} \includegraphics[width=\textwidth]{honeycomb}
\caption{A whole wheat sourdough with an almost exclusive honeycomb crumb \caption[Honeycomb crumb structure]{A whole wheat sourdough with an almost
structure.}% exclusive honeycomb crumb structure.}%
\label{fig:honeycomb} \label{fig:honeycomb}
\end{figure} \end{figure}
@@ -142,9 +143,9 @@ flavor profile, then a stronger flour with more gluten will help.
\begin{figure} \begin{figure}
\includegraphics[width=\textwidth]{fermented-too-short-underbaked} \includegraphics[width=\textwidth]{fermented-too-short-underbaked}
\caption{A dense dough featuring a gummy, not fully gelatinized area. \caption[Underfermented bread]{A dense dough featuring a gummy, not fully
The picture has been provided by the user wahlfeld from our community gelatinized area. The picture has been provided by the user wahlfeld
Discord server.}% from our community Discord server.}%
\label{fig:fermented-too-short-underbaked} \label{fig:fermented-too-short-underbaked}
\end{figure} \end{figure}
@@ -177,9 +178,9 @@ of time.
\begin{figure} \begin{figure}
\includegraphics[width=\textwidth]{fools-crumb} \includegraphics[width=\textwidth]{fools-crumb}
\caption{A typical example of a fool's crumb featuring an ear and several overly \caption[Fool's crumb large alveoli]{A typical example of a fool's crumb
large alveoli. The picture has been provided by Rochelle from our featuring an ear and several overly large alveoli. The picture has been
community Discord server.}% provided by Rochelle from our community Discord server.}%
\label{fools-crumb} \label{fools-crumb}
\end{figure} \end{figure}
@@ -268,8 +269,8 @@ turn the fan off, consider using a Dutch oven.
\begin{figure}[h] \begin{figure}[h]
\includegraphics[width=\textwidth]{no-steam} \includegraphics[width=\textwidth]{no-steam}
\caption{One of my earlier breads that I~baked at a friend's place where \caption[Bread baked with too little steam]{One of my earlier breads that
I~couldn't steam the dough properly.}% I~baked at a friend's place where I~couldn't steam the dough properly.}%
\label{no-steam} \label{no-steam}
\end{figure} \end{figure}
@@ -292,9 +293,9 @@ of the oven.
\begin{figure}[ht] \begin{figure}[ht]
\includegraphics[width=\textwidth]{apple-experiment-temperatures} \includegraphics[width=\textwidth]{apple-experiment-temperatures}
\caption{An apple with 2 probes to measure ambient \caption[Measuring ambiant and surface temperature]{An apple with 2 probes
and surface temperatures of several steaming techniques to measure ambient and surface temperatures of several steaming
in a Dutch oven.}% techniques in a Dutch oven.}%
\label{apple-experiment-temperatures} \label{apple-experiment-temperatures}
\end{figure} \end{figure}
@@ -313,15 +314,17 @@ I~would achieve less oven spring.
\begin{figure}[ht] \begin{figure}[ht]
\includegraphics[width=\textwidth]{apple-experiment-surface-temperatures} \includegraphics[width=\textwidth]{apple-experiment-surface-temperatures}
\caption{A chart showing how the temperature of the surface \caption[Surface temperature versus steaming technique]{A chart showing how
of the apple changes with different steaming techniques.}% the temperature of the apple's surface changes with different
steaming techniques.}%
\label{apple-experiment-surface-temperatures} \label{apple-experiment-surface-temperatures}
\end{figure} \end{figure}
\begin{figure}[ht] \begin{figure}[ht]
\includegraphics[width=\textwidth]{apple-experiment-ambient-temperatures} \includegraphics[width=\textwidth]{apple-experiment-ambient-temperatures}
\caption{This figure shows how the ambient temperatures inside of the \caption[Dutch Oven temperature versus steaming technique]{This figure shows
Dutch oven change depending on the steaming technique that is used.}% how the ambient temperatures inside of the Dutch oven change depending
on the steaming technique that is used.}%
\label{apple-experiment-ambient-temperatures} \label{apple-experiment-ambient-temperatures}
\end{figure} \end{figure}

19
book/troubleshooting/misc.tex
View File

@@ -183,7 +183,8 @@ the top.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\includegraphics[width=0.5\textwidth]{hooch} \includegraphics[width=0.5\textwidth]{hooch}
\caption{Hooch building on top of a sourdough starter~\cite{liquid+on+starter}.}% \caption[Hooch] {Hooch building on top of a sourdough
starter~\cite{liquid+on+starter}.}%
\label{fig:hooch} \label{fig:hooch}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -244,10 +245,11 @@ metabolites that inhibit mold growth~\cite{mold+lactic+acid+bacteria}.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{fungi-lactic-acid-interactions} \includegraphics[width=\textwidth]{fungi-lactic-acid-interactions}
\caption{The interaction of lactic acid bacteria and mold fungi. \caption[The interaction of lactic acid bacteria and mold fungi]{The
In~\cite{mold+lactic+acid+bacteria}, \citeauthor{mold+lactic+acid+bacteria} interaction of lactic acid bacteria and mold fungi.
et al.\ show how bacteria are producing metabolites that inhibit fungus In~\cite{mold+lactic+acid+bacteria},
growth.}% \citeauthor{mold+lactic+acid+bacteria} et al.\ show how bacteria are
producing metabolites that inhibit fungus growth.}%
\label{fig:fungi-lactic-acid-interactions} \label{fig:fungi-lactic-acid-interactions}
\end{figure} \end{figure}
@@ -314,7 +316,8 @@ as quite strong.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{figures/fig-ethanol-oxidation.tex} \input{figures/fig-ethanol-oxidation.tex}
\caption{Oxygen is required to create acetic acid~\cite{acetic+acid+production}.}% \caption[acetic acid creation]{Oxygen is required to create acetic
acid~\cite{acetic+acid+production}.}%
\label{fig:ethanol-oxidation} \label{fig:ethanol-oxidation}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -403,7 +406,7 @@ wheat dough together, your dough will ultimately tear.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=1.0\textwidth]{tearing-dough} \includegraphics[width=1.0\textwidth]{tearing-dough}
\caption{My dough tearing after 24~hours of no activity.}% \caption[Dough tearing]{My dough tearing after 24~hours of no activity.}%
\label{fig:tearing-dough} \label{fig:tearing-dough}
\end{figure} \end{figure}
@@ -514,7 +517,7 @@ time the acetic acid-producing bacteria will perish from your starter.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{parbaked-bread.jpg} \includegraphics[width=\textwidth]{parbaked-bread.jpg}
\caption{A half-baked bread, known as \emph{parbaked}.}% \caption[Half-baked bread]{A half-baked bread, known as \emph{parbaked}.}%
\label{fig:parbaked-bread} \label{fig:parbaked-bread}
\end{figure} \end{figure}

191
book/wheat-sourdough/wheat-sourdough.tex
View File

@@ -3,9 +3,9 @@ freestanding wheat sourdough bread.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg} \includegraphics[width=\textwidth]{loaf-pan-free-standing.jpg}
\caption{A freestanding sourdough bread next to bread made in a loaf pan. \caption[Freestanding and loaf pan bread]{A freestanding sourdough bread
Freestanding sourdough is considered the supreme discipline of sourdough next to bread made in a loaf pan. Freestanding sourdough is considered
bread by many bakers.} the supreme discipline of sourdough bread by many bakers.}
\end{figure} \end{figure}
Freestanding sourdough bread is my favorite Freestanding sourdough bread is my favorite
@@ -99,12 +99,14 @@ main dough.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{figures/fig-wheat-sourdough-starter-process.tex} \input{figures/fig-wheat-sourdough-starter-process.tex}
\caption{The process to check your sourdough starter when making wheat-based doughs. In practice \caption[Process to prepare your starter before baking]{The process to check
I~frequently use a stiff sourdough starter. The stiff starter features enhanced yeast activity. In that case, you can your sourdough starter when making wheat-based doughs. In practice
use the same ratios as shown in the chart except for the water quantity. The stiff starter has a hydration of I~frequently use a stiff sourdough starter. The stiff starter features
\qtyrange{50}{60}{\percent}. So you would have half the shown water quantities, i.e., if the enhanced yeast activity. In that case, you can use the same ratios as
chart shows \qty{100}{\gram} of water, use \qtyrange{50}{60}{\gram} of water shown in the chart except for the water quantity. The stiff starter has
for your stiff starter.}% a hydration of \qtyrange{50}{60}{\percent}. So you would have half the
shown water quantities, i.e., if the chart shows \qty{100}{\gram} of
water, use \qtyrange{50}{60}{\gram} of water for your stiff starter.}%
\label{fig:process-starter-wheat-sourdough} \label{fig:process-starter-wheat-sourdough}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -372,8 +374,8 @@ to feed your starter.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{window-pane-effect} \includegraphics[width=\textwidth]{window-pane-effect}
\caption{The window pane test allows you to see if you developed your gluten \caption[The window pane test]{The window pane test allows you to see if you
well enough.} developed your gluten well enough.}
\end{figure} \end{figure}
@@ -515,8 +517,9 @@ environment and thus reduce the speed at which your microorganisms replicate.
\begin{table}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\input{tables/table-starter-usage-activity.tex} \input{tables/table-starter-usage-activity.tex}
\caption{A table visualizing how much sourdough starter to use \caption[Quantity of sourdough]{A table visualizing how much sourdough
depending on temperature and the starter's activity level.} starter to use depending on temperature and the starter's activity
level.}
\end{center} \end{center}
\end{table} \end{table}
@@ -576,11 +579,11 @@ traps the gases during the fermentation process~\cite{how+does+gluten+work}.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-strength-sourdough-yeast} \includegraphics[width=\textwidth]{dough-strength-sourdough-yeast}
\caption{A schematic visualization of \caption[Dough strength over time without kneading]{A schematic
automatic gluten development. The doughs are not kneaded, just initially visualization of automatic gluten development. The doughs are not
mixed. Note how dough strength kneaded, just initially mixed. Note how dough strength deteriorates
deteriorates over time as enzymes break down the flour. The effect over time as enzymes break down the flour. The effect is accelerated for
is accelerated for sourdough due to the bacteria's gluten proteolysis.}% sourdough due to the bacteria's gluten proteolysis.}%
\label{fig:wheat-yeast-sourdough-degradation} \label{fig:wheat-yeast-sourdough-degradation}
\end{figure} \end{figure}
% See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for % See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
@@ -622,10 +625,10 @@ dough to stick to the container.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-strength-sourdough} \includegraphics[width=\textwidth]{dough-strength-sourdough}
\caption{A schematic visualization of \caption[Dough strength over time with kneading]{A schematic visualization
gluten development in sourdoughs with different kneading techniques. of gluten development in sourdoughs with different kneading techniques.
A combination of techniques can be utilized to achieve maximum A combination of techniques can be utilized to achieve maximum dough
dough strength.}% strength.}%
\label{fig:dough-strength-sourdough} \label{fig:dough-strength-sourdough}
\end{figure} \end{figure}
% See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for % See https://www.figma.com/file/wTUVe6Nm2INOvT82mJhQur/Dough-strength-visualisation?node-id=0%3A1&t=fjdPvXYuJpsdQfWN-1 for
@@ -638,10 +641,10 @@ the sign of a not well enough developed gluten network.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-surface-touchpoints} \includegraphics[width=\textwidth]{dough-surface-touchpoints}
\caption{A schematic visualization of how a rough dough surface \caption[Touching the dough surface]{A schematic visualization of how a rough
creates more touch points compared to a smooth dough surface. dough surface creates more touch points compared to a smooth dough
By touching the rough surface the dough will swell and get into surface. By touching the rough surface the dough will swell and get into
contact with more areas of your hand.}% contact with more areas of your hand.}%
\label{fig:dough-touch-points} \label{fig:dough-touch-points}
\end{figure} \end{figure}
@@ -673,9 +676,10 @@ new bakers commit.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-ball-steps} \includegraphics[width=\textwidth]{dough-ball-steps}
\caption{The transformation of a sticky dough blob to a dough \caption[Creating a smooth surface]{The transformation of a sticky dough
with a smooth surface. The goal is to reduce surface touchpoints blob to a dough with a smooth surface. The goal is to reduce surface
with your hands to make the dough less sticky when working it.}% touchpoints with your hands to make the dough less sticky when working
it.}%
\label{fig:dough-ball-steps} \label{fig:dough-ball-steps}
\end{figure} \end{figure}
@@ -740,8 +744,9 @@ underfermented dough.
\begin{table}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\input{tables/table-fermentation-effects.tex} \input{tables/table-fermentation-effects.tex}
\caption{The different stages of sourdough fermentation and the \caption[Stages of sourdough fermentation]{The different stages of
effects on crumb, alveoli, texture, and overall taste.} sourdough fermentation and the effects on crumb, alveoli, texture,
and overall taste.}
\end{center} \end{center}
\end{table} \end{table}
@@ -765,10 +770,11 @@ machine.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{figures/fig-bulk-fermentation.tex} \input{figures/fig-bulk-fermentation.tex}
\caption{During the bulk fermentation, multiple doughs are fermented together in bulk. \caption[Process to check the bulk fermentation]{During the bulk
A challenging aspect of homemade sourdough bread is to determine when this stage of fermentation, multiple doughs are fermented together in bulk. A
fermentation is completed. This chart shows multiple available options to check on the bulk challenging aspect of homemade sourdough bread is to determine when this
fermentation progress.}% stage of fermentation is completed. This chart shows multiple available
options to check on the bulk fermentation progress.}%
\label{fig:bulk-fermentation} \label{fig:bulk-fermentation}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -801,8 +807,9 @@ that you are happy with.
\begin{table}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\input{tables/table-dough-size-increase.tex} \input{tables/table-dough-size-increase.tex}
\caption{Reference values for how much size increase to aim for with \caption[Increase of size versus protein content]{Reference values for
an aliquot jar depending on the dough's protein content.} how much size increase to aim for with an aliquot jar depending on
the dough's protein content.}
\end{center} \end{center}
\end{table} \end{table}
@@ -815,8 +822,9 @@ dough exactly on point.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{aliquot-before-after} \includegraphics[width=\textwidth]{aliquot-before-after}
\caption{An aliquot jar to monitor the dough's fermentation progress. \caption[Aliquot Jar]{An aliquot jar to monitor the dough's fermentation
It took 10~hours for the dough to reach a \qty{50}{\percent} size increase.} progress. It took 10~hours for the dough to reach a \qty{50}{\percent}
size increase.}
\end{figure} \end{figure}
While the aliquot sample has enabled me to consistently bake While the aliquot sample has enabled me to consistently bake
@@ -881,8 +889,8 @@ the fermentation or extend it a little bit.
\begin{table}[!htb] \begin{table}[!htb]
\begin{center} \begin{center}
\input{tables/table-ph-values-dough.tex}% \input{tables/table-ph-values-dough.tex}%
\caption{Example pH values for the different breakpoints of my own \caption[Dough's pH during bread preparation]{Example pH values for
sourdough process.}% the different breakpoints of my own sourdough process.}%
\label{table:sample-ph-values} \label{table:sample-ph-values}
\end{center} \end{center}
\end{table} \end{table}
@@ -933,9 +941,9 @@ for your sourdough composition.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{bulk-finished-dough} \includegraphics[width=\textwidth]{bulk-finished-dough}
\caption{A dough in a good state to finish bulk fermentation. Notice \caption[Dough at the end of bulk fermentation]{A dough in a good state to
the tiny bubbles on the dough's surface. They are a sign that the dough finish bulk fermentation. Notice the tiny bubbles on the dough's surface.
is inflated well enough.} They are a sign that the dough is inflated well enough.}
\end{figure} \end{figure}
Look out for bubbles on the surface of your dough. They Look out for bubbles on the surface of your dough. They
@@ -980,8 +988,9 @@ bread would feature an excellent, very tangy taste.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-being-glued} \includegraphics[width=\textwidth]{dough-being-glued}
\caption{A dough where two sticky sides are being glued together using \caption[Gluing dough]{A dough where two sticky sides are being glued
a stretch and fold. This process creates excellent dough strength.} together using a stretch and fold. This process creates excellent dough
strength.}
\end{figure} \end{figure}
In this section, you will learn all you need to know about stretching and In this section, you will learn all you need to know about stretching and
@@ -1028,8 +1037,8 @@ your crumb.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{stretch-and-fold-steps} \includegraphics[width=\textwidth]{stretch-and-fold-steps}
\caption{An overview of the steps involved to perform stretch and folds \caption[Stretch and fold steps]{An overview of the steps involved to perform
for wheat-based doughs.}% stretch and folds for wheat-based doughs.}%
\label{figure:stretch-and-fold-steps} \label{figure:stretch-and-fold-steps}
\end{figure} \end{figure}
@@ -1078,8 +1087,9 @@ in the decay stage shown in figure~\ref{fig:dough-strength-sourdough}.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{dough-requiring-stretch-and-fold} \includegraphics[width=\textwidth]{dough-requiring-stretch-and-fold}
\caption{A dough during bulk fermentation that has flattened out. To improve \caption[A flattened out dough]{A dough during bulk fermentation that has
its dough strength, a stretch and fold should be applied.} flattened out. To improve its dough strength, a stretch and fold should
be applied.}
\end{figure} \end{figure}
Now, the reasonable amount of stretch and folds you should do greatly depends on how much you Now, the reasonable amount of stretch and folds you should do greatly depends on how much you
@@ -1102,8 +1112,8 @@ batch. It is optional if you are making a single loaf.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{figures/fig-dividing-preshaping.tex} \input{figures/fig-dividing-preshaping.tex}
\caption{Dividing is only required when you are making multiple loaves in a \caption[Dividing decision tree]{Dividing is only required when you are
single dough batch.}% making multiple loaves in a single dough batch.}%
\label{fig:dividing-decision-tree} \label{fig:dividing-decision-tree}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -1159,8 +1169,9 @@ way to save such dough is to use a loaf pan.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{preshape-direction} \includegraphics[width=\textwidth]{preshape-direction}
\caption{Drag the dough in the direction of the rough surface area. This \caption[Dragging direction]{Drag the dough in the direction of the rough
way you minimize the movements required to complete the step.}% surface area. This way you minimize the movements required to complete
the step.}%
\label{fig:preshape-direction} \label{fig:preshape-direction}
\end{figure} \end{figure}
@@ -1216,8 +1227,8 @@ your environment.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{figures/fig-shaping-process.tex} \input{figures/fig-shaping-process.tex}
\caption{A schematic visualization of the shaping process including checks \caption[Shaping process]{A schematic visualization of the shaping process
for an overfermented dough.}% including checks for an overfermented dough.}%
\label{fig:shaping-decision-tree} \label{fig:shaping-decision-tree}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -1252,8 +1263,8 @@ batard bread rolls.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{step-1-flour-applied} \includegraphics[width=\textwidth]{step-1-flour-applied}
\caption{A dough that has flour applied to its surface. This is \caption[Step 1 of shaping process]{A dough that has flour applied to its
the first step of the shaping process.}% surface. This is the first step of the shaping process.}%
\label{fig:shaping-flour-surface} \label{fig:shaping-flour-surface}
\end{figure} \end{figure}
@@ -1273,9 +1284,9 @@ the surface.
\begin{figure}[!htb] \begin{figure}[!htb]
\includegraphics[width=\textwidth]{step-2-flipped-over} \includegraphics[width=\textwidth]{step-2-flipped-over}
\caption{A flipped-over dough. Note how the sticky side is facing \caption[Step 2 of shaping process]{A flipped-over dough. Note how the
you while the floured side is facing the countertop. The sticky side sticky side is facing you while the floured side is facing the
is used as glue to hold the dough together.} countertop. The sticky side is used as glue to hold the dough together.}
\end{figure} \end{figure}
With gentle hands, carefully remove the dough from the surface. If With gentle hands, carefully remove the dough from the surface. If
@@ -1293,8 +1304,9 @@ sticky side is facing you.
\begin{figure}[htb!] \begin{figure}[htb!]
\includegraphics[width=\textwidth]{step-3-rectangular} \includegraphics[width=\textwidth]{step-3-rectangular}
\caption{A flipped-over dough. Note how the sticky side is facing \caption[Step 3 of shaping process]{A flipped-over dough. Note how the
you while the floured side is facing the countertop.}% sticky side is facing you while the floured side is facing the
countertop.}%
\label{fig:shaping-rectangular-dough} \label{fig:shaping-rectangular-dough}
\end{figure} \end{figure}
@@ -1314,9 +1326,10 @@ your dough with the shown dough.
\begin{figure}[htb!] \begin{figure}[htb!]
\includegraphics[width=\textwidth]{step-4-folding} \includegraphics[width=\textwidth]{step-4-folding}
\caption{The process of folding a batard. Note how the rectangle is first glued \caption[Step 4 of shaping process]{The process of folding a batard. Note
together and then rolled inwards to create a dough roll. Ultimately the edges how the rectangle is first glued together and then rolled inwards to
are sealed to create a more uniform dough.}% create a dough roll. Ultimately the edges are sealed to create a more
uniform dough.}%
\label{fig:shaping-folding} \label{fig:shaping-folding}
\end{figure} \end{figure}
@@ -1372,8 +1385,9 @@ from the other side as well.
\begin{figure}[htb!] \begin{figure}[htb!]
\includegraphics[width=\textwidth]{step-6-prepare-proofing} \includegraphics[width=\textwidth]{step-6-prepare-proofing}
\caption{The shaped dough is ready for proofing in the banneton. Note how the seam side \caption[Step 5 of shaping process]{The shaped dough is ready for proofing
is now facing you. The floured previous top side is facing downwards.}% in the banneton. Note how the seam side is now facing you. The floured
previous top side is facing downwards.}%
\label{fig:shaping-prepare-proofing} \label{fig:shaping-prepare-proofing}
\end{figure} \end{figure}
@@ -1438,8 +1452,9 @@ of retarding and flavor development.
\begin{figure}[!htb] \begin{figure}[!htb]
\begin{center} \begin{center}
\input{figures/fig-proofing-process.tex} \input{figures/fig-proofing-process.tex}
\caption{A schematic overview of the different steps of the sourdough proofing process. The proofing technique to choose \caption[Proofing process]{A schematic overview of the different steps of
depends on your availability and schedule.}% the sourdough proofing process. The proofing technique to choose depends
on your availability and schedule.}%
\label{fig:proofing-process} \label{fig:proofing-process}
\end{center} \end{center}
\end{figure} \end{figure}
@@ -1477,9 +1492,9 @@ morning.
\begin{figure}[htb!] \begin{figure}[htb!]
\includegraphics[width=\textwidth]{step-13-finger-poke-test} \includegraphics[width=\textwidth]{step-13-finger-poke-test}
\caption{The finger poke test is a very reliable method to check \caption[The finger poke test]{The finger poke test is a very reliable
if your dough has been properly proofed. If the induced dent is still method to check if your dough has been properly proofed. If the induced
visible 1 minute later, your dough can be baked.}% dent is still visible one minute later, your dough can be baked.}%
\label{fig:shaping-finger-poke} \label{fig:shaping-finger-poke}
\end{figure} \end{figure}
@@ -1570,9 +1585,10 @@ makes the final pattern look more visually appealing.
\begin{figure}[htb!] \begin{figure}[htb!]
\includegraphics[width=\textwidth]{the-ear} \includegraphics[width=\textwidth]{the-ear}
\caption{The ear is a characteristic that can be achieved on wheat sourdough \caption[Bread's ear]{The ear is a characteristic that can be achieved on
when fermenting and scoring your dough with the perfect technique. It offers additional wheat sourdough when fermenting and scoring your dough with the perfect
flavor and great texture when eating the bread.}% technique. It offers additional flavor and great texture when eating the
bread.}%
\label{fig:the-ear} \label{fig:the-ear}
\end{figure} \end{figure}
@@ -1584,11 +1600,11 @@ banneton should now be facing you.
\begin{figure}[htb!] \begin{figure}[htb!]
\includegraphics[width=\textwidth]{artistic-scoring} \includegraphics[width=\textwidth]{artistic-scoring}
\caption{A loaf by Nancy~Anne featuring an artistic scoring pattern. \caption[Artistic scoring]{A loaf by Nancy~Anne featuring an artistic
The high contrast was achieved by rubbing the scoring pattern. The high contrast was achieved by rubbing the dough's
dough's surface with rice flour before baking. Her Instagram surface with rice flour before baking. Her Instagram account
account ``simply.beautiful.sourdough'' is specialized to showcase \texttt{simply.beautiful.sourdough} is specialized to showcase beautiful
beautiful artistic scoring patterns.}% artistic scoring patterns.}%
\label{fig:artistic-scoring} \label{fig:artistic-scoring}
\end{figure} \end{figure}
@@ -1603,9 +1619,10 @@ a good loaf into a great loaf.
\begin{figure}[htb!] \begin{figure}[htb!]
\includegraphics[width=\textwidth]{bread-scoring-angle} \includegraphics[width=\textwidth]{bread-scoring-angle}
\caption{The \qty{45}{\angle} angle at which you score the dough is relative to the surface of the dough. \caption[Scoring angle]{The \qty{45}{\angle} angle at which you score the
When scoring more towards the side, you have to adjust the angle to achieve the ear on your dough is relative to the surface of the dough. When scoring more towards
bread.}% the side, you have to adjust the angle to achieve the ear on your
bread.}%
\label{fig:scoring-angle} \label{fig:scoring-angle}
\end{figure} \end{figure}
@@ -1630,9 +1647,9 @@ will become a lot easier.
\begin{figure}[htb!] \begin{figure}[htb!]
\includegraphics[width=\textwidth]{dry-dough-surface} \includegraphics[width=\textwidth]{dry-dough-surface}
\caption{By applying flour to your dough's surface after shaping, the outer part \caption[Drying the dough surface]{By applying flour to your dough's surface
of the dough dries out a little bit. This makes scoring a lot easier as the incision after shaping, the outer part of the dough dries out a little bit. This
is less likely to tear.}% makes scoring a lot easier as the incision is less likely to tear.}%
\label{fig:dried-out-dough-scoring} \label{fig:dried-out-dough-scoring}
\end{figure} \end{figure}